Delicious and Healing Ayurvedic Recipes

SVA Nidra Sleep Recipes

Calming Lassi

Ingredients
1/2 cup yogurt per person
Honey (as desired for taste)
Nutmeg
Melted ghee

Directions: 
Mix yogurt, honey, and nutmeg in a bowl with a whisk (if using a blender, use a slow speed to create a cream, not a froth).
Put into individual bowls, then drizzle on the melted ghee. Stir quickly so the ghee mixes, not clumps.

Lassi After Lunch

Ingredients
1 tbsp toasted coriander 
1/4 tsp SVA Mom’s Masala Spice Mix 
4oz yogurt 
8oz water 

Directions: 
Blend everything together.

Milkshake

Ingredients: 
4-5 whole pitted dates (medjool variety or similar)
1 cup whole milk (preferably not homogenized) 
2 pinch cinnamon powder

Directions: 
Boil milk until it foams once. Turn off heat, cool until comfortable to touch.
Put milk, cinnamon, and dates in automatic blender, blend until the dates are finely ground.  
Serve warm in winter, slightly cool (but not cold) in summer or if high pitta imbalance. 

Avocados in Yogurt

Ingredients:
2 Avocados
2 tbsp yogurt
1 tsp soaked white poppy seeds (soak overnight in hot boiling water)
1/4 tsp SVA Mom’s Masala spice mix
1/2 tsp olive oil
Soma salt as per taste 

Directions
Blend everything together. Take 2 to 4 tbsp every night. 

Calming Digestive Fennel/Rose Cookies

Ingredients:
1 tbsp poppy seeds  
4 oz rice flour  
4 oz fresh paneer  
2-4 tbsp sugar 
1/8 tsp baking powder
1/8 tsp Soma Salt 
1 tbsp fennel OR 
6 rose buds  
Water for binding ingredients  

Directions: 
Mix all the ingredients together, shape like cookies.
Place on a baking sheet. Bake 40 minutes at 350F or 20 minutes at 400F in a conventional oven.

Please the Senses Chocolate Cookies

Ingredients:
1 tbsp poppy seeds  
4 oz rice flour  
4 oz fresh paneer  
2-4 tbsp sugar 
1/8 tsp baking powder
1/8 tsp Soma Salt 
1 tbsp organic cocoa powder
2 1/2 tsp SVA Kid’s Masala OR 
1/2 tsp ground green cardamom (2 seeds from cardamom pods)   
1/2 tsp ground black cardamom (2 seeds from cardamom pods) 
Water for binding ingredients  

Directions: 
Mix all the ingredients together, shape like cookies.
Place on a baking sheet. Bake 40 minutes at 350F or 20 minutes at 400F in a conventional oven.

Soma Nidra Brownies

Ingredients:
1 tbsp poppy seeds  
4 oz rice flour  
4 oz fresh paneer  
2-4 tbsp sugar 
1/8 tsp baking powder
1/8 tsp Soma Salt 
1 tbsp organic cocoa powder
1/8 tsp nutmeg
2 1/2 tsp SVA Kid’s Masala OR 
1/2 tsp ground green cardamom (2 seeds from cardamom pods) 
1/2 tsp pieces ground black cardamom (2 seeds from cardamom pods)
Water for binding ingredients  

Directions: 
Mix all the ingredients together, shape like brownies. 
Place on a baking sheet. Bake 40 minutes at 350F or 20 minutes at 400F in a conventional oven.

Variations: add 1/4 tsp shredded coconut. For sugar-free brownies, omit sugar and cocoa powder.

Kheer Milk Pudding

Ingredients:
50% organic whole milk  
50% water  
2 crushed cardamom seeds   
1 tbsp rice (optional)  
1 tsp poppy seeds 
1/8 tsp nutmeg 
1 tsp ghee
Organic raw sugar to taste (optional) 
Dates (optional)  
Cashews (optional) 
Raisins (optional)   

Directions: 
Toast poppy seeds in ghee, make a paste or powder.  
Add milk and water, poppy seed paste/powder, nutmeg, and cardamom; boil everything to a slightly thick consistency. If too thick, add a little water. 
At the end add the sugar, stir well, then add the dates. Serve warm- you can garnish with cashews and raisins toasted in ghee.
If adding 1 tbsp rice, roast the rice and add it to the milk with the rest of the ingredients and boil until the rice cooks, or cook the rice separately and add it to the milk too.

Poppy Seed Halwa

Ingredients:
1 cup poppy seeds   
1/4 cup milk (or enough to grind the seeds)   
1 cup sugar    
2 tbsp ghee  
1/2 tsp ground green cardamom (2 seeds from cardamom pods) 
1/8 tsp nutmeg    

Directions: 
Soak poppy seeds in hot water for 3-4 hours, drain excess water. Grind seeds, adding enough milk to make a smooth paste.  
In a pan, add ghee, ground poppy seed paste and cook until you see a shine, meaning it is well-cooked. Keep stirring so it does not stick to the bottom of the pan.  You can also cook this in a slow cooker or rice cooker.
When it is almost done, add the crushed cardamom (or SVA Kid’s Masala No.5, or SVA Madhur Masala) and nutmeg, cooking for a few more minutes.

Moon Milk

Ingredients:
1 cup whole milk (or unsweetened almond, cashew, or hemp milk)
1/8 tsp ground cinnamon
1/8 tsp ground turmeric
2 pinches ground cardamom
1 pinch ground nutmeg
1 pinch ground ginger (optional)
Freshly ground black pepper
1/8-1/4 tsp ghee (optional)
1 tsp honey (optional. Raw, if possible)

Directions:
Bring milk to a simmer over medium-low heat.
Whisk in cinnamon, turmeric, cardamom, ginger, and nutmeg; season with pepper and stir well to break up any clumps.
Add ghee if desired, reduce heat to low, and continue to cook until completely warmed; usually 5–10 minutes though longer cooking produces stronger herbal effects.
Remove from heat and let cool slightly. Stir in honey only after cooking to retain its intelligence and molecular effects. Pour into a mug and serve- drink warm just before bed.

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